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ZUCCHINI & CHEESE DROP BISCUITS

Course Biscuits, Breads
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12

Ingredients

  • 3/4 cup zucchini shredded
  • 1 1/4 tsp salt divided
  • 2 1/2 cups all-purpose flour
  • 1 tbs baking powder
  • 1/2 cup butter cold, cubed
  • 1/2 cup Cheddar cheese shredded
  • 1/4 cup mozzarella cheese shredded, part skim
  • 1/4 cup parmesan cheese shredded
  • 2 tbs sun-dried tomatoes patted dry, finely chopped
  • 2 tbs basil fresh, minced or 2 tsp dried basil
  • 1 cup milk 2%

Instructions

  • Preheat oven to 425°. Place zucchini in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry.
  • In a large bowl, whisk flour, baking powder, and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes, and basil. Add milk; stir just until moistened.
  • Drop by 1/3 cupfuls into a greased 13x9-in. baking pan. Bake 22-26 minutes or until golden brown. Serve warm. Yield: 1 dozen.